Directions:
- In a heavy saucepan or casserole, melt the butter over moderate heat.
- Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
- Stir in the tomato together with the garlic and cook for 2 minutes.
- Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
- Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
- Reduce the heat to low.
- Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite- not mushy.
- Gently fluff the rice with a fork.
- Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.64 Kcal (1267 kJ) | ||
| Calories from fat | 128.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 22% | |
|---|---|---|---|
| Cholesterol | 31.58mg | 11% | |
| Sodium | 561.14mg | 23% | |
| Potassium | 411.14mg | 9% | |
| Total Carbs | 41.1g | 14% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 25.1mg | 139% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 108.86 Kcal (456 kJ) | ||
| Calories from fat | 46.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 22% | |
|---|---|---|---|
| Cholesterol | 11.36mg | 11% | |
| Sodium | 201.85mg | 23% | |
| Potassium | 147.89mg | 9% | |
| Total Carbs | 14.79g | 14% | |
| Sugars | 1.77g | 20% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 1.97g | 11% | |
| Vitamin C | 9.5mg | 44% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 9mg | 139% | |
| Calcium | 12.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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